from Grace and Lev Anderson of Irvine, CA
(dough recipe from Jan Laus of Tuscaloosa, AL who adapted it from Ciao Italia by Mary Ann Esposito)

Serves 4

4 large eggs
About 2 cups unbleached all purpose flour 
1/2 C semolina flour
1/8 tsp. salt

Mix the all purpose flour, semolina flour, and salt, and mound it on a work surface. Make a well in the center of the flour and break the eggs into the well. Beat the eggs with a fork. Then, using the fork, gradually incorporate the flour from the inside walls of the well. When the dough becomes too firm too mix with the fork, knead it with your hands, incorporating  just enough flour to make a soft but sticky dough.  You may not need all the flour. Knead the dough, adding additional flour as necessary, for about 10 minutes, or until smooth. Cover and let rest for about 10 minutes before rolling out and cutting. 

Use a pasta machine to roll out the dough and use a ravioli mold to fill them (or a ravioli stamp).  If you're not going to use them right away, sprinkle a cookie sheet with cornmeal and place the filled ravioli on it.  I freeze them on the pan and then remove them and put them in a Zip Lock in the freezer. When cooking them, place them from the freezer into boiling water.  Don't let the water come to a rolling boil as it seems to break the ravioli...just a gentile boil, and when draining them be careful, as they break easily. I boil them in a pot that has a separate drainer that fits inside of it while they are boiling.  That way, all I have to do is lift the drainer part out and drain the water, gently dump out on a platter and add the sauce.

1 lb. portobello mushrooms
2-3 bunches of radish greens
1 tbsp. pesto
3/4 cup asiago cheese
1 egg yolk

Dice mushrooms quite small and sautee in butter. Blanch the radish greens and set aside until cool. Drain the liquid from the mushrooms (and I added this to the sauce), squeeze out the liquid from the radish greens and dice really small as well. Combine all the ingredients.

Place about a tablespoon size dot for filling on one sheet of pasta making a row. Leave some space for the margins on all sides of the filling. Loosely place the second pasta sheet over the sheets with the filling. Press the top sheet around each dot filling. With a ravioli stamp, cut each filled pasta.

For this particular meal, we used a tomato sauce.

5 tomatoes grated
2 cloves garlic, crushed and minced
1 tbsp. pesto
remaining liquid from the sauteed mushrooms
fresh chives for garnish

In a saucepan, add all the ingredients and simmer for several minutes.



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